Sweet Pea Risotto Gratin
- 1 10oz. pkg. frozen baby peas, thawed
- 6 c. chicken broth
- 5 tbsp. butter
- 1 med. onion, finely chopped
- 1 lb. arborio rice
- 1 c. parm cheese
- 1/4 c. plain bread crumbs
- s&p to taste
Puree half of the peas in a food processor and set aside w/ whole peas.
In a saucepan, heat the chicken broth and keep warm. Grease a 2-qt. casserole and set aside.
In lg saucepan, heat 3 tbsp. of the butter over med. heat. Stir in onion, add rice and stir well to coat. Add 1 c. of broth to rice, lower the heat slightly and stir till broth is absorbed. Continue adding broth in 1/2 c. increments, letting the rice absorb the liquid (about 3 mins.) after each addition, and stirring almost constantly, till the rice is cooked, about 20-25 mins. The finished rice will be creamy but still firm to the bite.
A few mins. before the risotto is done, stir in the pureed and whole peas. Turn on the broiler.
Remove the cooked rice from the heat and stir in remaining butter and 3/4 c. parm cheese. Season w/ s&p. Stir in remaining 1/4 c. of parm and the bread crumbs. Transfer the risotto to the prepared casserole dish and top w/ the bread crumb mix. Place under broiler about 6 inches from the heat source and broil for 2 mins., or till top is golden. Serve immediately.